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Peach Almond Granita


  • 115g ground almonds

  • 900ml water

  • 150g caster sugar

  • 1tsp almond extract

  • Juice of 2 lemons

  • 6 peaches


  1. Place ground almond in a saucepan and pour in 600ml water. Bring to just boil then lower heat and simmer gently for 2mins. Remove from heat and leave to stand for 30mins.

  2. Strain and press mixture thru a sieve into a bowl. Pour liquid into a saucepan.

  3. Add sugar and almond extract to pan, with half the lemon juice and remaining water. Heat gently until sugar dissolves then bring to boil. Lower heat and simmer gently for 3mins without stirring. Leave to cool completely.

  4. Cut peaches in half and remove stones. Using a spoon or knife, scoop out about half the flesh. Brush remaining exposed flesh with lemon juice and chill until needed.

  5. Place flesh in a food processor, with almond syrup and blend until smooth. Pour into a container and freeze until ice crystals formed around the edges.

  6. Stir with a fork then freeze again until more crystals formed around the edges. Repeat until the mixture has the consistency of crushed ice.

  7. Lightly break up granita with a fork to loosen mixture. Spoon into peach halves and serve a pair on a plate.

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